Following on from "Seasonal Spanish Food", Pizarro takes a closer look at the regions of Spain and the exceptional local ingredients that make each area so special. With these ingredients, Pizarro uses his knowledge and flair to create alluring dishes that not only showcase Spanish flavours, but are also simple and quick to prepare. No complicated techniques, no ingredients that are difficult to find, no tampering of flavours, just simple, stylish recipes for any occasion. Serve chorizo with juicy grilled peppers, make sauteed artichokes with cockles and Iberico ham, grill squid to accompany saffron baby potatoes and toasted almonds, wow your guests with a manchego ice cream with quince or create little pine nut biscuits for an after-dinner treat. This is no-fuss cooking that results in delicious dishes packed with flavour and texture.

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Author description

Jose Pizarro worked at the award-winning Meson de Dona Filo in Madrid before coming to London. He worked for the Eyre Brothers before helping to set up Tapas Brindisa as Chef and Partner, followed by two more Brindisa restaurants in London. In spring 2011, Pizarro will open a tapas bar and a restaurant in Bermondsey Street, London. He appears on BBC's Saturday Kitchen, UKTV's Food Market Kitchen and Rick Stein's series on Spain. His first book, Seasonal Spanish Food was published in 2009.